Potato salad with curried mayo
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day
Spiced roast side of salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1½ kg side of salmonskin on
- 1 tbsp olive oilplus extra for brushing
- ½ tsp ground ginger
- 1 tsp paprika
- ½ tsp coarsely ground black peppercorns
- 1 tbsp wholegrain mustard
- 1 tsp honey
- 1 lemoncut into wedges, to serve
Nutrition: per serving
- kcal482
- fat30g
- saturates5g
- carbs2g
- sugars1g
- fibre0g
- protein51g
- salt0.4glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
step 2
Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
step 3
Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.
step 4
Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.
